Results 211 to 220 of about 98,624 (229)

Characterization of aroma and bacteria profiles of Sichuan industrial paocai by HS-SPME-GC-O-MS and 16S rRNA amplicon sequencing

Food Research International, 2021
Sichuan industrial paocai and traditional home-made paocai have different aroma profiles due to different manufacturing techniques, but detailed information about the aroma profiles and aroma-producing microorganism of Sichuan industrial paocai remain largely elusive.
Yajiao, Zhao, Wenli, Wei, Li, Tang, Dongdong, Wang, Yan, Wang, Zhengyun, Wu, Wenxue, Zhang   +6 more
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The effect of free fatty acids on the odour of pork investigated by sensory profiling and GC-O-MS

European Food Research and Technology, 2007
The precursors for fried flavour in pork include fatty acids, carbohydrates and amino acids. The aim of this study was to investigate the effect of free fatty acids on the odour of a pork model system and to identify important aroma compounds detected by GC-O.
Margit D. Aaslyng, Annette Schäfer
openaire   +1 more source

Characterization of the aroma profiles of cold and hot break tomato pastes by GC-O-MS, GC × GC-O-TOF-MS, and GC-IMS

Food Chemistry, 2023
GC × GC-O-TOF-MS and GC-IMS have attracted increasing attention in complex food flavor analysis due to their high resolution and sensitivity. However, very few studies have attempted to identify the aroma components of tomato pastes through these techniques.
Xuejie, Li, Xiangquan, Zeng, Huanlu, Song, Yu, Xi, Yan, Li, Bowen, Hui, He, Li, Jian, Li   +7 more
openaire   +2 more sources

An assessment of the sensory drivers influencing consumer preference in infant formula, assessed via sensory evaluation and GC-O-MS

Food Chemistry
Consumer partiality for food products is related to purchase and consumption behavior, and are influenced by sensory preferences. The sensory and chemical drivers behind consumer preference in the infant formula (IF) were analyzed. A total of 31 aroma-active compounds were identified, playing an important role in the production of off-flavors ...
Yilin, Li, Houyin, Wang, Guirong, Liu, Bolin, Shi, Baoqing, Zhu, Lipeng, Gao, Kui, Zhong, Yongjiu, Zhang, Lei, Zhao, Ruotong, Li, Bingqi, Shan, Chunguang, Wang, Sisi, Wang   +12 more
openaire   +2 more sources

Aroma Changes in Cooked Glutinous Rice During Frozen Storage: A Comprehensive GC‐O‐MS, E‐Nose, and Chemometrics Analysis

Journal of Food Science
ABSTRACT This study investigated the dynamic evolution of volatile aroma compounds in cooked glutinous rice during frozen storage, aiming to elucidate the flavor degradation mechanism and provide theoretical support for flavor preservation in glutinous rice products.
Longfei Zhang, Bangdi Liu, Min Zhang, Lina Guan, Guodong Ye, Min Zhang, Jing Sun, Sixuan Li   +7 more
openaire   +2 more sources

Signature aroma compounds and precursors in Chinese indigenous pork: Characterization via OAV-weighted GC-O-MS and lipidomic profiling

Food Chemistry
Chinese indigenous pigs exhibit distinct aroma characteristics compared to commercial pig breeds due to their unique fatty acid composition and lipid properties. This research conducted gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and liquid chromatography mass spectrometer (LC-MS) to conduct a multidimensional analysis of three ...
Yiyu, Yin, Kehan, Ma, Pingyang, Li, Yingsen, Liu, Liyuan, Zhao, Chaohua, Tang, Qingyu, Zhao, Junmin, Zhang, Yanan, Yu, Yuchang, Qin   +9 more
openaire   +2 more sources

Formation and retention of aroma compounds in pigeons roasted by circulating non-fried roast technique by means of UHPLC-HRMS and GC-O-MS

Food Chemistry
Lipids are key aroma contributors in meat products. However, the role of different lipids in the presence of aroma compounds in roasted pigeons has not been studied. The formation of aroma compounds and lipids during the circulating non-fried roasting of pigeons was investigated.
Huan, Liu, Jingyu, Li, Yuping, Zhang, Lin, Li, Hansheng, Gong, Lixuan, Tan, Peng, Gao, Pi, Li, Jiangtao, Xing, Bin, Liang, Jianxun, Li   +10 more
openaire   +2 more sources

Characterization and formation mechanism of key volatile compounds in roasted and enzymatic fragrant sunflower seed oil by GC-O-MS and model reaction

Food Chemistry
Fragrant sunflower seed oil (FSO) is renowned for its distinctive flavor profile; however, the mechanistic relationships between its characteristic aroma compounds and their endogenous precursors (amino acids and reducing sugar) remain insufficiently explored.
Kangyu, Zhao, Rui, Chen, Jinting, Guo, Mengfei, Xie, Liwei, Zhang   +4 more
openaire   +2 more sources

Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS

Food Chemistry
The flavor profiles of spiced beef (SB) and the impact of thermal treatment temperature were analyzed using complementary GC-IMS and GC-O-MS techniques. The results indicated that spice, roasted-meaty, and caramel flavors significantly contributed to the SB profile.
Qiong, Pan, Xuefei, Shao, Qing, Xiao, Qianhui, Gu, Conggui, Chen, Baocai, Xu, Peijun, Li   +6 more
openaire   +2 more sources

GC-O-MS volatilomics combined lipidomics revealed the key volatile flavor compounds and their precursor in fermented cream driven by Lactiplantibacillus plantarum B22

Food Research International
Lactic acid bacteria (LAB) fermentation enhances the flavor and nutritional profile of foods. Nevertheless, the specific mechanism by which Lactiplantibacillus plantarum (L. plantarum) B22, a strain exhibiting high lipase activity, enhances flavor formation in fermented cream remains unclear.
Yunmei, Chai, Zhenzhu, Li, Guangqiang, Wei, Wentao, Zheng, Wenli, Tao, Yuzhu, Wang, Yue, Wang, Wenbin, Zhang, Daodian, Wang, Jindou, Shi, Yufang, Li, Aixiang, Huang   +11 more
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